Thursday, March 31, 2011

Asian Buns

The Blog Tech put in a request for one of his favorites....Asian pork buns.


You use 2 pounds of ground pork.


Julia Chow was helping out. You know, just in case I dropped some pork. I tried to get her to smile for the camera.


She refused to cooperate.


Add a bunch of chopped cilantro to the pork.


Then add about 6 cloves of diced garlic.


Slice a bunch of green onions.


Then add 2 tablespoons of sesame oil, 3 tablespoons of soy sauce, 2 tablespoons of fish sauce and 4 tablespoons of grated fresh ginger.


Add two large eggs.


Mix thoroughly and refrigerate overnight so the flavors develop. Before forming the buns, fry a small piece of the filling to check for flavor. Adjust as needed.


The next day, make the dough. Pour 1 1/2 cups of water in your mixer bowl. Add 1/2 cup of oil and some salt and pepper. Then add 5-6 cups of flour until you have a smooth dough.



Let the dough sit for about 1/2 hour.


Split the dough into 2 pieces.


Cut each piece into 8 pieces.


Roll each piece out into a 6 inch round.


Place a scoop of the pork mixture in the middle of each round.


Fold all four sides to the middle.


Pull the four corners into the middle and pinch together.


Then twist it together.


Place the buns pinched side down on an oiled cookie sheet.


Heat a combination of vegetable oil and sesame oil in a frying pan and place some of the buns in it seam side down.

Press them to flatten with a spatula. Allow these to cook over medium high heat for 5-6 minutes. When they are golden brown, flip them over and cook for another 5-6 minutes.


While they are cooking, make the dipping sauce. Pour a bottle of sweet chili sauce into a bowl and add 3 tablespoons of hoisin sauce, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and as much srirachi as you like.


Whisk to combine.



Serve the sauce on the side for dipping.


These can be eaten warm or at room temperature. They are great packed in lunches.

Wednesday, March 30, 2011

Spargel (asparagus)

Spargel is the German word for asparagus. When asparagus is in season in Germany, restaurants add pages of Spargel dishes to their menus. This is one of my favorite ones.


I always shave off the thick outer skin on the lower part of my asparagus before cooking.


The base of this dish is ham. Slice some ham very thinly and pan fry it.


Grate some cheese. I highly suggest that you use Gouda. I did not have any and I used Jarlsburg and it just was not the same. Use Gouda. Trust me!


Place a layer of the cooked ham on a platter.


Top it with the grated Gouda.


Melt some butter in a frying pan and fry the asparagus over medium high heat until it starts to turn brown but is still crisp.


Place the platter under the broiler until melted.


Top it with the browned asparagus.


Top each serving with a fried egg. This is wonderful for any meal. We often eat it for dinner.

This is one of my daughter's favorite meals. Today is her birthday and even though she is not home to enjoy it, I made it for her anyway!

Tuesday, March 29, 2011

Teddy at the Park: Part II

Teddy is still celebrating her return to her beloved park.


You can tell when she does this.


That is one happy puppy.


Even in the middle of the road.


Fortunately, the road is still closed this time of the year.


Or else dada would be in big trouble again.



Time to get up.


And shake off the road.



Or maybe time to take a little nap on the double lines.



This puppy is no dummy.


She knows when she lays down it is time for rubs and scratches.


Each leg gets equal attention.


She stretches out for better access.


Teddy loves rubs and scratches.





A smiling chow chow.



This part can last a long time.


She is owed a lot of this since she missed the park for almost two weeks.


Off to check out another favorite area.